Enchiladas – Assembled in 15 minutes in a Slow Cooker
Here's a DUMP recipe that is SO easy!
(Beef, Chicken or Vegetarian)
(I also love making this recipe in my Dutch Ovens outdoors in the winter!)
I always make a bigger batch so we have plenty for the next day.
2 15 oz. cans of Pinto Beans, Kidney Beans or Homemade Refried Beans, approx. 3 - 4 cups
2 15 oz. cans of Black Beans
2 cups Brown Rice - cooked (I make this ahead of time and have some for breakfast)
2 cups Shredded Colby Jack or Cheddar Cheese
2 10 oz. cans of Green Chili Enchilada Sauce - mild
2 10 oz. cans of Red Enchilada Sauce
12 Flour Tortillas - ripped apart into at least 4 - 6 pieces each
2 c. Shredded Chicken, Beef OR go Vegetarian if you like by adding NO meat.
Add more or less of any of these ingredients. You can’t go wrong with this recipe. Add what you like!
In your slow cooker, layer all these ingredients in this order. After you make it once, you can have fun and layer it any way you want.
Always START with SAUCE ON THE BOTTOM.
Always END with CHEESE ON THE TOP.
I do it in this order:
½ c. Green Enchilada Sauce
½ c. Red Enchilada Sauce
5 - 6 Torn pieces of Flour Tortillas
½ c.Black Beans
½ c.Pinto Beans
½ c. Brown Rice
½ c. Corn
½ c. Cooked Shredded Meat
½ c. Shredded Cheese
Don’t take a lot of time measuring these foods, just make sure they each end up in the layers.
Repeat this process 2 - 3 more times until all your ingredients are used up.
The ½ c. measurement is just one idea - add more or less each time - enough to have 2 - 3 layers.
Heat through all the way - may take about an hour.
Serve hot!
Be sure and dish all leftovers into clear, 1-cup plastic containers for future quick meals OR even freeze them as little meals!
